• 3433 Citations
  • 33 h-Index
19962019

Research output per year

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Research Output

  • 3433 Citations
  • 33 h-Index
  • 91 Article
  • 8 Chapter
  • 4 Review article
  • 1 Comment/debate
2019

Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions

Elder, A. S., Coupland, J. N. & Elias, R., Jan 30 2019, In : Food Chemistry. 272, p. 174-181 8 p.

Research output: Contribution to journalArticle

2 Scopus citations

Evaluation of Antioxidant Activity and Interaction with Radical Species Using the Vesicle Conjugated Autoxidizable Triene (VesiCAT) Assay

Durand, E., Zhao, Y., Ruesgas-Ramón, M., Figueroa-Espinoza, M. C., Lamy, S., Coupland, J. N., Elias, R. J. & Villeneuve, P., May 2019, In : European Journal of Lipid Science and Technology. 121, 5, 1800419.

Research output: Contribution to journalArticle

Working to Improve Scientific Integrity

Coupland, J., Jul 2019, In : Journal of Food Science. 84, 7, p. 1670-1671 2 p.

Research output: Contribution to journalComment/debate

2018

Crystallization of Lipids in Oil-in-Water Emulsion States

Coupland, J. N., Jan 5 2018, Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics and Pharmaceuticals. Wiley-Blackwell, p. 431-446 16 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Effect of ethanol on the solubilization of hydrophobic molecules by sodium caseinate

Qu, Y., Harte, F. M., Elias, R. J. & Coupland, J. N., Apr 2018, In : Food Hydrocolloids. 77, p. 454-459 6 p.

Research output: Contribution to journalArticle

1 Scopus citations
2017

Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness

Tenney, K., Hayes, J., Euston, S., Elias, R. & Coupland, J., Feb 1 2017, In : Journal of Food Science. 82, 2, p. 509-516 8 p.

Research output: Contribution to journalArticle

10 Scopus citations

Characterization of nisin containing chitosan-alginate microparticles

Chandrasekar, V., Coupland, J. N. & Anantheswaran, R. C., Aug 1 2017, In : Food Hydrocolloids. 69, p. 301-307 7 p.

Research output: Contribution to journalArticle

12 Scopus citations

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Rolon, M. L., Bakke, A. J., Coupland, J. N., Hayes, J. E. & Roberts, R. F., Jul 2017, In : Journal of dairy science. 100, 7, p. 5217-5227 11 p.

Research output: Contribution to journalArticle

6 Scopus citations

Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems

Trinetta, V., Morgan, M. T., Coupland, J. N. & Yucel, U., Feb 1 2017, In : Journal of Food Science. 82, 2, p. 471-476 6 p.

Research output: Contribution to journalArticle

8 Scopus citations

IFT17: Go with purpose

Coupland, J. N., May 1 2017, Food Technology, 71, 5.

Research output: Contribution to specialist publicationArticle

2016

Communicating the science of food

Coupland, J., Sep 2016, Food Technology, 70, 9.

Research output: Contribution to specialist publicationArticle

Release Kinetics of Nisin from Chitosan-Alginate Complex Films

Chandrasekar, V., Coupland, J. N. & Anantheswaran, R. C., Oct 1 2016, In : Journal of Food Science. 81, 10, p. E2503-E2510

Research output: Contribution to journalArticle

11 Scopus citations
2015

Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions

Durand, E., Zhao, Y., Coupland, J. N. & Elias, R. J., Dec 16 2015, In : Journal of agricultural and food chemistry. 63, 49, p. 10655-10661 7 p.

Research output: Contribution to journalArticle

6 Scopus citations

Effect of food structure on the distribution and reactivity of small molecules

Zhao, Y., Elias, R. J. & Coupland, J. N., Aug 1 2015, In : Current Opinion in Food Science. 4, p. 19-24 6 p.

Research output: Contribution to journalReview article

5 Scopus citations

Effect of lipophilization on the distribution and reactivity of ingredients in emulsions

Leong, W. F., Berton-Carabin, C. C., Elias, R., Lecomte, J., Villeneuve, P., Zhao, Y. & Coupland, J. N., Dec 1 2015, In : Journal of Colloid And Interface Science. 459, p. 36-43 8 p.

Research output: Contribution to journalArticle

6 Scopus citations
2014

Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions

Chaprenet, J., Berton-Carabin, C. C., Elias, R. J. & Coupland, J. N., Dec 15 2014, In : Food Hydrocolloids. 42, p. 56-65 10 p.

Research output: Contribution to journalArticle

8 Scopus citations

Physical approaches to masking bitter taste: Lessons from food and pharmaceuticals

Coupland, J. N. & Hayes, J. E., Nov 2014, In : Pharmaceutical Research. 31, 11, p. 2921-2939 19 p.

Research output: Contribution to journalReview article

52 Scopus citations
2013
15 Scopus citations
30 Scopus citations

Enzyme triggered release of aroma molecules from oil-in-water emulsions

Wong, R. C., Elias, R. J., Lambert, J. D., Relkin, P. & Coupland, J. N., Apr 5 2013, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 422, p. 19-23 5 p.

Research output: Contribution to journalArticle

3 Scopus citations
20 Scopus citations
14 Scopus citations
2012

Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods

Yucel, U., Elias, R. & Coupland, J. N., Feb 6 2012, Food and Industrial Bioproducts and Bioprocessing. Wiley-Blackwell, p. 167-184 18 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations
14 Scopus citations

Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles

Berton-Carabin, C. C., Coupland, J. N., Qian, C., McClements, D. J. & Elias, R. J., Oct 20 2012, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 412, p. 135-142 8 p.

Research output: Contribution to journalArticle

14 Scopus citations

Solute distribution and stability in emulsion-based delivery systems: An EPR study

Yucel, U., Elias, R. & Coupland, J. N., Jul 1 2012, In : Journal of Colloid And Interface Science. 377, 1, p. 105-113 9 p.

Research output: Contribution to journalArticle

26 Scopus citations

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Ryan, K. N., Vardhanabhuti, B., Jaramillo, D. P., van Zanten, J. H., Coupland, J. N. & Foegeding, E. A., Jun 1 2012, In : Food Hydrocolloids. 27, 2, p. 411-420 10 p.

Research output: Contribution to journalArticle

75 Scopus citations

Stability of solid lipid nanoparticles in the presence of liquid oil emulsions

Samtlebe, M., Yucel, U., Weiss, J. & Coupland, J. N., Apr 1 2012, In : JAOCS, Journal of the American Oil Chemists' Society. 89, 4, p. 609-617 9 p.

Research output: Contribution to journalArticle

10 Scopus citations
2011

Acceptability and digestibility of emulsions in a rat model: Effects of solid fat content and lipid type

Wang, Y., Corwin, R., Jaramillo, D. P., Wojnicki, F. J. & Coupland, J. N., Feb 1 2011, In : JAOCS, Journal of the American Oil Chemists' Society. 88, 2, p. 235-241 7 p.

Research output: Contribution to journalArticle

7 Scopus citations

Effect of pH on the properties of soy protein-pectin complexes

Jaramillo, D. P., Roberts, R. F. & Coupland, J. N., May 1 2011, In : Food Research International. 44, 4, p. 911-916 6 p.

Research output: Contribution to journalArticle

39 Scopus citations

Fat emulsion composition alters intake and the effects of baclofen

Wang, Y., Wilt, D. C., Wojnicki, F. H. E., Babbs, R. K., Coupland, J. N. & Corwin, R. L., Dec 1 2011, In : Appetite. 57, 3, p. 628-634 7 p.

Research output: Contribution to journalArticle

8 Scopus citations
8 Scopus citations

Ultrasonic Characterization of Lactose Crystallization in Gelatin Gels

Yucel, U. & Coupland, J. N., Jan 1 2011, In : Journal of Food Science. 76, 1

Research output: Contribution to journalArticle

8 Scopus citations
2010

A simple method of supplementation of omega-3 polyunsaturated fatty acids: Use of fortified yogurt in healthy volunteers

McCowen, K. C., Ling, P. R., Decker, E., Djordjevic, D., Roberts, R. F., Coupland, J. N. & Bistrian, B. R., Dec 1 2010, In : Nutrition in Clinical Practice. 25, 6, p. 641-645 5 p.

Research output: Contribution to journalArticle

15 Scopus citations

Ultrasonic characterization of lactose dissolution

Yucel, U. & Coupland, J. N., May 1 2010, In : Journal of Food Engineering. 98, 1, p. 28-33 6 p.

Research output: Contribution to journalArticle

7 Scopus citations
2009

Effect of surface-active stabilizers on the surface properties of coconut milk emulsions

Tangsuphoom, N. & Coupland, J. N., Oct 1 2009, In : Food Hydrocolloids. 23, 7, p. 1801-1809 9 p.

Research output: Contribution to journalArticle

21 Scopus citations

Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers

Tangsuphoom, N. & Coupland, J. N., Oct 1 2009, In : Food Hydrocolloids. 23, 7, p. 1792-1800 9 p.

Research output: Contribution to journalArticle

33 Scopus citations

Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability

Vardhanabhuti, B., Yucel, U., Coupland, J. N. & Foegeding, E. A., Aug 1 2009, In : Food Hydrocolloids. 23, 6, p. 1511-1520 10 p.

Research output: Contribution to journalArticle

41 Scopus citations
2008

Baclofen, raclopride, and naltrexone differentially reduce solid fat emulsion intake under limited access conditions

Rao, R. E., Wojnicki, F. H. E., Coupland, J., Ghosh, S. & Corwin, R. L. W., Jun 1 2008, In : Pharmacology Biochemistry and Behavior. 89, 4, p. 581-590 10 p.

Research output: Contribution to journalArticle

38 Scopus citations

Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsions

Tangsuphoom, N. & Coupland, J. N., Aug 1 2008, In : Journal of Food Science. 73, 6

Research output: Contribution to journalArticle

21 Scopus citations

Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions

Tangsuphoom, N. & Coupland, J. N., Oct 1 2008, In : Food Hydrocolloids. 22, 7, p. 1233-1242 10 p.

Research output: Contribution to journalArticle

36 Scopus citations

Factors affecting the freeze-thaw stability of emulsions

Ghosh, S. & Coupland, J. N., Jan 1 2008, In : Food Hydrocolloids. 22, 1, p. 105-111 7 p.

Research output: Contribution to journalArticle

88 Scopus citations

Surface melting in alkane emulsion droplets as affected by surfactant type

Gülseren, I. & Coupland, J. N., May 1 2008, In : JAOCS, Journal of the American Oil Chemists' Society. 85, 5, p. 413-419 7 p.

Research output: Contribution to journalArticle

25 Scopus citations

Temporal aroma release profile of solid and liquid droplet emulsions

Ghosh, S., Peterson, D. G. & Coupland, J. N., Dec 1 2008, In : Food Biophysics. 3, 4, p. 335-343 9 p.

Research output: Contribution to journalArticle

10 Scopus citations

Ultrasonic properties of partially frozen sucrose solutions

Gülseren, I. & Coupland, J. N., Dec 1 2008, In : Journal of Food Engineering. 89, 3, p. 330-335 6 p.

Research output: Contribution to journalArticle

8 Scopus citations

Ultrasound: New Tools for Product Improvement

Gülseren, I. & Coupland, J. N., Apr 16 2008, Nondestructive Testing of Food Quality. Blackwell Publishing Ltd, p. 45-66 22 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

What makes fatty food "irresistible"?

Coupland, J. N., Corwin, R., Wang, Y. & Wojnicki, F., Nov 1 2008, INFORM - International News on Fats, Oils and Related Materials, 19, 11, p. 722-724 3 p.

Research output: Contribution to specialist publicationArticle

2007

Aroma release from solid droplet emulsions: Effect of lipid type

Ghosh, S., Peterson, D. G. & Coupland, J. N., Nov 1 2007, In : JAOCS, Journal of the American Oil Chemists' Society. 84, 11, p. 1001-1014 14 p.

Research output: Contribution to journalArticle

22 Scopus citations

Emulsions

Coupland, J. N., Nov 16 2007, The Chemical Physics of Food. Blackwell Science Ltd, p. 1-19 19 p.

Research output: Chapter in Book/Report/Conference proceedingChapter